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Strawberry Infused Vinegar & Summer Mocktails

7/29/2020

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Strawberry Infused Vinegar & Summer Mocktails

If you know me, you’ll know that I am a big kombucha fan. I have been making, drinking and teaching kombucha brewing since 2012. While booch is one of my top beverages, some other sweet sips have joined the ranks. Infused vinegars give you the sweet and tart flavors of kombucha without the natural carbonation. It's BYOC - bring your own carbonation!

I see vinegar as the slightly more sour sibling to kombucha. While most folks might just experience vinegar as a salad dressing ingredient, it has so much more to offer.
​
This strawberry vinegar is one of my favorites during the Summer with the abundance of berries available at the farmers market. You can get some no waste kitchen points by including the green tops of the strawberries or just make your vinegar exclusively from the tops (as long as they have some of the red part).

Strawberry vinegar makes a great addition to mocktails and fizzy drinks. Plus, apple cider vinegar can boost your digestive power with its acidity.
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Strawberry Vinegar 
(Makes 40 1tbsp servings)
Ingredients:
-1 1/2 cup organic strawberries, cut into quarters. You can even include the green tops!
-2.5 cups unpasteurized apple cider vinegar (with the "Mother"), or a little more if needed to cover strawberries 
​-Optional: replace ½ cup of the strawberries herbs like rosemary, basil or mint.

Supplies needed:
-1 quart jar 
-An additional quart jar or a 32 ounce glass bottle
-Mesh strainer 
-Parchment paper
-Scissors

Instructions
-Wash jar and lid thoroughly with hot water and soap.
-Wash and cut strawberries into quarters. Add them into your jar along with the optional herbs. -Cover strawberries with the apple cider vinegar, leaving 1/2 inch of space between the liquid and top of lid.
-Before placing the lid on the jar, cut a square piece of parchment paper to place on top of the jar before you screw the lid on. This prevents the lid from rusting due to the acidity of the vinegar. Label the jar with the date and the contents.
-Place jar in a cool (ideally dark) area that is out of direct sunlight and allow to infuse for 2-4 weeks. Agitate (aka shake) the jar every few days to prevent mold growth.
-After the vinegar is infused to your liking, strain out the strawberries and pour vinegar into another clean jar or bottle. Label and store in the refrigerator 

Note: If your strawberry vinegar starts to mold at any time, or show signs of fermentation such as bubbling, cloudiness or sliminess, discard the product.

Mocktails

Sparkling
Strawberry Lemonade
(Makes one 8 ounces serving)
Ingredients:
-1 tbsp strawberry vinegar 
-1 tsp lemon juice
-8 ounces carbonated water
-Optional ice cubes 

Directions:
Add ice, strawberry vinegar and lemon juice to a glass.  Pour the carbonated water slowly in the glass, pausing when it is half way full to allow the mixture to fizz and not pour over the edge of the glass. Then fill the glass the rest of the way with carbonated water.
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Watermelon-Strawberry Spritzer
(Makes one 8 ounce serving)
Ingredients:
-½ cup blended watermelon
-½ cup carbonated water
-1 tbsp strawberry vinegar 
-Optional ice cubes 
Directions:
Add blended watermelon, carbonated water, strawberry vinegar and ice in a glass and enjoy.
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Herby Cold Cucumber Gazpacho

5/29/2020

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Herby Cold Cucumber Gazpacho

(Gluten-free, vegan, dairy free, nightshade-free, paleo, AIP, keto)

This soup is perfect for a hot summer day. I have been very into drinking my vegetables recently and have made this soup 3 times in the last week. This recipe (like most of my recipes) is very flexible so add more of what you like and leave out the cilantro if it tastes like soap to you!
Ingredients
  • 1 ¼  large english cucumbers or 6 small Persian cucumbers
  • 1/2 large or 1 small avocado
  • 1 bunch basil leaves
  • ½ bunch parsley
  • 1 bunch cilantro 
  • 1 cup arugula 
  • 2 tbsp lemon or lime juice
  • 1 tsp coconut vinegar or                   pickle/sauerkraut brine
  • 3 tbsp olive oil
  • ¼ tsp of salt plus more to taste 
  • water as needed
herby gazpacho soup in bowl on white table
herby gazpacho soup in bowl
Instructions
  1. Add all ingredients to the blender except for the olive oil and water.
  2. Blend until smooth. Once the mixture is well combined add olive oil and blend for another 10 seconds If the soup is too thick, add a splash of water as needed (depending on your preferred texture)
  3. Place the cucumber gazpacho in the fridge for about 3 hours to chill.
  4. Serve chilled with a drizzle of olive oil, sprinkle of hemps seeds and sprouts. Add a dollop of coconut or regular yogurt on top if that sounds good!
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Super Easy Super Green Sauce Recipe

5/19/2020

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Super Easy Super Green Sauce Recipe

green sauce in jar on white table with basil and cilantro in background
I love this green sauce so much I want to put it on everything!

During shelter in place I have been feeling a bit lazy about getting my leafy greens in. And some times I am just really not in a salad or sauté mood.

This green sauce is excellent "vegetable insurance" to make sure I get a dose of nutrient density with my meal. All it takes is a little bit of effort up front for a big payoff later.
Ingredients:
​1 bunch cilantro
½ bunch parsley
1 bunch basil
1 cup arugula
⅓ cup hemp seeds
¼ cup nutritional yeast
½ tsp salt + more to taste
​¼ tsp granulated garlic
​¼ cup olive oil
3 tsp vinegar
2 tsp lemon/lime
Bouquet of parsley, cilantro and basil with cat look up at it
leafy green vegetables in vitamix blender
Instructions:
Blend all ingredients in a high speed blender or food processor until well combined. About 4 minutes.

Enjoy as a dip, spread, pesto or sauce!

Keeps in the refrigerator for up to 5 days.
 Ways I like to enjoy the super easy super green sauce:
-Green sauce chicken salad by mixing chopped chicken in this sauce and having it on crackers or on top of a salad.
-Spread on a sandwich.
-Pesto on pizza.
-Dip for crackers or vegetables.
-Spread in a wrap.

This recipe is also very flexible! Sometimes I will add avocado for a more creamy texture. If you are not a cilantro fan, you can also swap it out for extra basil or arugula.
leafy greens in blender with cat looking up
tortilla with green sauce and chicken
Siete tortilla with the green sauce, chicken, radishes, and homemade sauerkraut
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Gluten-free Vegan Chocolate Chip Cookies

5/3/2020

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Gluten-free Vegan Chocolate Chip Cookies

Super delicious, satisfying and healthy gluten-free, dairy-free, vegan cookies.

Recipe makes about 14 cookies
Dry Ingredients
  • 1  cup oat flour
  • 1/3 cup arrowroot flour**
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/3 cup coconut oil*
  • 1/3 cup coconut sugar
  • Flax egg (4 teaspoons ground flax + 4 tablespoons water, whisked together, set for 15 mins)
  • 1 teaspoon vanilla extract
Add-In Ingredients
  •  1/3 cup chocolate chips or carob chips (I like Missy J's)
Optional Topping
  • Sprinkle of vanilla sea salt or regular sea salt. (Oaktown Spice Shop's Vanilla Sea Salt is so good!)
Gluten free vegan carob chip cookies with a hand holding one
* Your coconut oil should be soft enough to scoop, but not rock solid. I recommend 10 seconds in the microwave. If it starts to get liquid-like then you will have to refrigerate until solid again. 
** You can also use 100% oat flour for this recipe.
Tip: You can freeze balls of cookie dough in the freezer and bake from frozen.
Gluten free vegan carob chip cookies on tray
INSTRUCTIONS
  1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
  2. Make the flax egg in a small bowl. Set aside.
  3. In a medium mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda and salt. Set aside.
  4. Add coconut oil, coconut sugar, flax egg and vanilla extract. Whisk until incorporated. 
  5. Using a hand mixer gradually add the dry ingredients into the wet ingredients until well-incorporated and a dough forms.
  6. Fold in chocolate or carob chips.
  7. Using a 2-tablespoon cookie scoop, scoop and drop balls of cookie dough onto the baking sheet.  Sprinkle a pinch of sea salt on the top if you want!
  8. Bake 8-12 minutes.
  9. After removing from the oven, give the baking sheet a few light taps to flatten the cookies.
  10. Allow cookies to cool on the baking sheet for 15 minutes before enjoying.
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Top 3 Caffeine-Free Coffee Alternatives

4/22/2020

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My Top 3 Caffeine- Free Coffee Alternatives 

I love coffee, but unfortunately coffee doesn't love me. A few years ago I realized that my daily cup of coffee was hurting my stomach, making me break out and causing me to feel really anxious. I slowly transitioned it out of my life and my skin and mental health thank me for it.

I switched my coffee for tea, but still really I missed the taste. I searched far and wide for the best caffeine-free alternatives to replace my daily mug of joe. You can enjoy these in the morning, afternoon and evening. No need to kick your coffee habit to sip some new delicious herbal beverages. 

Enjoy my top caffeine-free coffee alternatives and let me know which one is your favorite!
Rasa Adaptogenic Coffee Alternative 
​I love the sustainable energy that this beverage gives me. Filled with adaptogenic herbs that help your body deal with stress, this makes the perfect way to start the day.

I add 1 tbsp to my french press and steep it for at least 15 minutes. 


This is the only coffee alternative that actually gives me energy rather than just enjoying it for the flavor.

Flavor: earthy and slightly roasted. I think it states more like a strong roasted tea (which it is) over having a coffee flavor. 
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Café Capomo

Capomo Maya Nut "Coffee" has the closest taste to coffee that I have every found.

If you are looking a zero caffeine sip that tastes like coffee this is your best bet.

Made from roasted maya nuts or breadfruit this beverage is rich in antioxidants and has a delicious roasted taste!

I add 1 tbsp to my french press and steep it for at least 15 minutes.  You can also simmer it for 10-40 minutes and then strain out the grounds.

I love adding coconut milk to this to make a maya nut latt​é.

Flavor: roasted, very similar to coffee.

Dandy Blend

Dandy Blend is a delicious instant herbal coffee alternative made from dandelion root and chicory root. 

It has a naturally sweetness from the beet powder that is in the herbal blend.

It is super easy to make, just mix with hot water and stir. Start with 2 tsp in 8oz hot water and adjust depending how dark you like your "coffee". I really like adding coconut milk to my cup of Dandy Blend for a creamy treat.

Dandy Blend also makes a delicious iced beverage! Just add the powder to jar with ice, coconut milk, cinnamon and a squirt of date syrup. Yum!

Dandelion root has many healthful qualities including supporting liver function.

I also like to add Dandy Blend into my banana ice cream to make it "coffee flavor"

Flavor: roasted, creamy and sweet.
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Let me know which one you like best!
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DIY Herbal Spritzers

4/22/2020

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As the weather warms up enjoy a refreshing drink that gives your body a nutrient boost. I enjoy these Herbal Spritzers  in the morning, afternoon and night. They make a great celebratory drink if you’re cutting down on the booze too. 
Step 1:
Make REALLY strong tea. Infuse herbs like they are on their way to become syrup. I have had success slow cooking my herbs for 4 hours or you can simmer them on the stove for 1-2 hours. Simmering the herbs on the stove will make a more concentrated brew because some of the water will evaporate.

My general ratio is 1 cup of dried herbs with 4 cups of water.
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What herbs do I use?
I have really enjoyed making an elderberry-immune concoction using elderberries, schisandra berries, reishi mushroom, marshmallow root, licorice, fresh ginger, and cinnamon. But the world is your oyster!

Check out my elderberry syrup and adaptogenic root beer recipes for some inspiration. 

The best herbs to slow cook and simmer are roots and barks and berries. If you are using all flowers and leaves, I would cut the brewing time in half.
Step 2: 
Let your herbal mixture cool to room temperature. Strain the liquid into a jar using a mesh strainer. If you used berries, make sure to use the back of the spoon to squish all the juice out. Compost the used herbs.

Add 1/4- 1/3 cup honey and shake jar vigorously to dissolve. I use much less than I would if I was making a syrup. Note that this will make your ice cubes a little sticky. You can choose to not use honey if you want an unsweetened version or try another form of sweetener.

I also add a splash of apple cider vinegar for preservation.
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Step 3:
Pour your herbal infusion into an ice cube tray. Once completely frozen transfer to another airtight container for storage. I usually do a few rounds of this since I only have one ice cube tray.

​I found the best results with a silicone mold where I can push the herbal cubes out.
Step 4:
Serve! Mix one herbal ice cube with 6 oz of carbonated water for a simple herbal spritzer. 

Some of my other favorite additions are:
-lemon juice
-lime juice
-cranberry juice
-beet juice
-pomegranate juice
-coconut water

I just use a splash of these to not dilute my carbonated water too much.
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BONUS: I also freeze my favorite juices (100% organic unsweetened cranberry and pomegranate)  into ice cubes and use them in spritzer beverages as well.
Some of my favorite places to purchase bulk herbs are Mountain Rose Herbs, Starwest Botanicals. and Lhasa Karnak
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Healthy Chocolate Banana Cake

3/29/2020

2 Comments

 

Healthy Chocolate (or Carob!) Banana Cake

Gluten-free, nut-free, vegan, and refined sugar free
Ingredients 
  • 1.5 cups mashed banana (3 ripe bananas)*
  • ¼ cup coconut oil, melted
  • ⅛ cup maple syrup
  • ​2 tbsp coconut sugar
  • ¼ cup brown rice flour
  • ¼ cup cacao or carob powder
  • ¼ cup arrowroot powder
  • 1.5 teaspoons baking soda
  • ½ teaspoon cream of tartar
  • ¼ teaspoon sea salt
  • 1 teaspoon apple cider vinegar
  • 1 flax egg (1 tablespoon ground flax + 3 tablespoons water)
  • 2 scoops collagen powder (optional + omit if vegan)
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Instructions:
  1. Preheat oven to 350 degrees and grease an 8x8'' square pan with coconut oil.
  2. Make the flax egg by mixing the ground flax with the water in a small bowl and let it sit in the fridge for 15 min.
  3. Mix the wet ingredients in a large bowl and the dry ingredients in a small bowl, except for the apple cider vinegar and flax egg components.
  4. Stir the dry ingredients into the wet. Add the apple cider vinegar and flax egg stir gently.
  5. Bake cake for 30-35 minutes, or until a toothpick comes out clean.

Notes:
-You can make this recipe into cupcakes, just shorten the baking time to 18-25 minutes. Check them after 18 minutes. 
-I like cooking my bananas before I use them in this recipe. I usually microwave my for 30 seconds- 1 minute to bring extra sweetness out of the bananas and to make it easier to mash them. Not necessary though!*

​Recipe adapted from Fueled and Fit.
2 Comments

Easy Chocolate or Carob Sauce

3/23/2020

1 Comment

 

Easy Chocolate (or Carob) Sauce

This recipe is incredibly simple and delicious!

I used carob chips because I love chocolate, but chocolate doesn't love me and gives me skin rashes :(

This sauce comes out great with either kind chips, so chocolate fans not to worry.

Ingredients:
-2 tbsp chocolate chips or carob chips ( like Missy J's) or chocolate chips.  
-1 tbsp coconut oil 
-1 tbsp nut or seed butter (I like cashew)

Instructions
-Melt the chocolate or carob chips with coconut oil with a double boiler method on the stove top or in microwave (about 30 seconds).
-Stir in the nut butter after chips and coconut oil have been melted  together.
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Best Ways to Serve:
-Drizzle over ice cream. The sauce will harden up once a few moments after it hits the ice cream to make a slightly crunchy shell.

-Dip strawberries. The refrigerated fruit will harden the sauce, just like the ice cream. 
-The MVP of this recipe is the coconut oil that makes these chocolate covered strawberries the perfect texture to bite into.
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1 Comment

Quick Salmon and Avocado Salad

3/23/2020

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Quick Salmon and Avocado Salad

Ingredients 
5-6oz canned wild caught salmon, drained ( I like wild planet)
1 tablespoon dijon mustard
1/2 avocado 
1 minced celery stalk
1 tsp coconut vinegar or lemon juice
¼ tsp kelp or dulse granules 
Salt to taste
Optional: 1/2 tsp dried dill (or 1 tsp fresh dill, minced)

Instructions:
-In a small bowl, combine all ingredients and mix well.
-Serve on a bed of greens, top of cucumber slices, with seed crackers or however you’d like!

Salmon salad ingredients on table
Salmon salad in bowl with side of greens and sauerkraut
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Chicken and Rice Soup

3/22/2020

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Chicken and Rice Soup

Ingredients
(Makes 7 serving)
1 tbsp ghee
3 carrots diced
2 stalks celery diced
1 onion minced 
1 tsp minced garlic
3 small bok choy heads, chopped
1 tsp dried parsley
1 tsp dried thyme
1 tsp sage
1 tsp dulse flakes or kelps granules 
2 tsp coconut aminos
1 tsp lemon zest
1 tsp lemon juice
1tsp grated ginger
1 tsp salt
5 cups organic chicken broth* 
1 cup rice **
2 organic chicken breasts

Notes:
-Sometimes I use a combo of chicken bone broth and water.*
-Jasmine rice is my favorite**
​-If soup is too thick, you can always add more broth.
- I am a major vegetable fan, so sometimes when I reheat and  serve the soup I often add more leafy green vegetables like kale, chard, or spinach.
chicken and rice soup in pot
chicken and rice soup close up
Instructions
  1. In a large soup pot, heat ghee over medium-high heat. Add onion, carrots and celery and cook and stir for 3-4 minutes.
  2. Add garlic, parsley, thyme, sage, ginger, coconut aminos and dulse and cook for 1 minute.
  3. Add salt, broth, chicken and rice. Stir and bring to a boil over medium-high heat. Liquid should cover the chicken breasts.
  4. Reduce heat to a simmer, cover. Cook for about 30 minutes or until rice is tender. Stir every 10 minutes.
  5. Remove chicken from pot and shred. Add back to the pot with lemon zest and lemon juice. 
  6. Taste and add more salt if desired. 
  7. Serve and enjoy!
chicken and rice soup in pot
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